Vegetable Ghashi

Vegetable Ghashi

Ghashi is made for all festive occasions. The Konkan Saraswat food has a distinctive identity.  Mangalore Special, Ghashi is loaded with nutrition . A  superb mix of both  pulses and veggies, ghashi goes well with Crispy Dosas, Puris, Piping hot Phulkas and hot rice with a dollop of ghee.


Boiled Toovar dhal – 2 tablespoons

Steamed whole moong sprouts – 1 cup

Cooked white Channa – 3/4 cup

Cubed carrots ( cooked ) – 1/4 cup

Cubed yam ( cooked ) – 1/2 cup

Chopped beans ( cooked ) ( chop beans to  little long  pieces ) – 1/4 cup

Chopped drumsticks ( cooked ) – 10 pieces

Salt to taste

Jaggery – little

Water – 2 cups

Fry in oil and grind to a fine paste

Coconut oil –  1 tablespoon

Corianderseeds – 2 tablespoons

Grated coconut – 1/2 cup

Kashmiri dry red chillies – 6

Turmeric powder – 1/2 teaspoon

Tamarind paste – 1 teaspoon

Fry all the above mentioned ingredients in oil to a golden colour and cool. Then blend it to a fine paste with little water.

To Season

Coconut oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Curry leaves- ( torn ) – little


Heat a big pan. Add 2 cups of water. Next add the boiled dhal, Channa, moong sprouts, boiled veggies, salt to taste, jaggery and the ground paste. Cook on sim flame for 5 minutes. Switch off the stove. Season. Serve hot.

Chef’s Tips

1) In case, the Ghashi becomes very thick, dilute it with hot water. The Ghashi has to be a  little thick. It tastes yum.

2) Usually Ghashi is made with Yam and White Channa .







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